Turkey Potpie with Cheddar Biscuit Crust Reviews

This recipe could easily become a year-round favoritesimply substitute supermarket rotisserie chicken for the turkey. And as a special treat for the kids (or the kid in you), make individual-size pies, using eight 10- to 12-ounce gratin dishes.

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Reviews

users rating4/4

I'm only commenting on the biscuit. I loved the whole idea and I even did mine in the little cocotte pots like the picture. Overall, it was good and my biscuit turned out beautifully. Although, I felt that the cheese and baking soda make it salty enough, so a little over the top in the salt department for me.

I haven't tried it yet - just researching some recipes for thanksgiving leftovers - but one suggestion i have is to add stock to any leftover gravy from the turkey dinner, and only add flour as needed to make the base sauce.

This is a fabulous recipe. I made it basically as written with the exception of the crust and perhaps increasing some of the veggies. Regarding the crust, I substituted a mix. The recipe is FAB. Next tiem I will reduce the flour to lighten it - I hope I don't ruin a good thing.

I was never wild about any pot pie but when we were given the carcass and remaining meat from a Thanksgiving smoked turkey my girlfriend decided to give this a try. It was FANTASTIC - comfort food at it's best. The fluffy-yet-firm biscuit topping makes it hard to beat. We did sub potato for parsnip and in subsequent preparation we have added some liquid hickory smoke essence to try to recreat the smoky magic of that first attempt. We originally made the stock to add to her dog's dinner...sorry Maggie, this smoky stock was too good to waste on kibble!

Absolutely wonderful! I did not have a parsnip so I used a potato as others suggested. I also made my turkey stock the day before and simmered it for several hours. This recipe is the best one I have come across for leftover turkey!

I made this for my
family, and everyone
enjoyed it. I didn't
have any parsnips,
but it wasn't
missed. I also made
the biscuits using
1/2 cup of whole
wheat flour, 1 1/2
cups white flour and
it was fine. I just
saved this recipe,
and will make again.

Had this for an
after Thanksgiving
dinner with close
friends and it was a
hit with everyone.
I used cremini
mushrooms which
stayed nicely firm.
The parsnips are a
great addition and
make this different
from a
run-of-the-mill pot
pie. The biscuit
topping was crisp
and tasty, although
I will add some
cayenne next time.

Delicious! I used carrots, peas & brussel sprouts because that's what I had. I added some white wine to the veggies before the stock, but otherwise followed the recipe to a T. The biscuits were to die for. A fantastic use of Thanksgiving leftovers.